Unless otherwise stated, all images, content and recipes are original and are the sole property of Mary Foreman, DeepSouthDish.com. No photographs or other content may be used without prior written consent.

Privacy Disclosure

Any personal information you provide (e.g., name, email address, etc) will never be released to any entities outside Deep South Dish. As with most websites and blogs across the Internet, third party vendors, including Google, use cookies to serve ads based on a user's prior visits to websites.

Affiliate Disclaimer

Deep South Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products at amazon.com. Your support is greatly appreciated - Thank You!

Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Wednesday, September 23, 2009

These little biscuit cup treats are filled with bacon, cheese, tomato and basil are like little mini-BLTs in a bite sized form, perfect for parties!

Bite Size Bacon and Tomato Biscuit Cups with Basil

I went to a party recently where one of the guests brought some little biscuit cups similar to this. Well, they were delicious! When I asked the person what was in them, she said they had bacon, tomatoes, Swiss cheese and mayonnaise. Well, of course, I came home set on recreating them!

I thought the only thing missing to make them like a BLT is some kind of green ... and what better to go with tomatoes than fresh out of the garden basil, which I happened to have plenty of. Now this appetizer would be pretty forgiving for adjusting in my opinion - more or less bacon, more of less mayonnaise, more or less basil, and whatever your favorite cheese. Experiment!

Be sure to thoroughly clean the tomatoes so that you have only the ribs and the meat of the tomato left - you want the tomato dry before you chop it up so you won't carry a lot of water into the filling. I didn't happen to have any Swiss cheese in the house when I decided to make these, so I used the remainder of a block of white American cheese that I needed to use up anyway.

I wanted to split my biscuits into three layers but the brand I had on hand wasn't being very agreeable and only wanted to easily give me two even layers. As it turned out the two layers worked out fine, but if I were making these up for a crowd I think I'd go for stretching it out by separating each biscuit into three layers to end up with 24 cups, and to have a thinner cup.

I'm thinking these would also be great with cooked and drained sausage, or some well drained ground beef seasoned with taco seasoning, and pepperoni too! There's really a lot of room for variety with these, and I'm sure it's all been done before - but I can tell you one thing ... okay two things. They are easy and because they are made in mini muffin pans, they are a perfect finger food for parties, and for game time, which is what I made these for.

Serve them warm or at room temperature - either way they are yummy. Once cooled, they travel well and also reheat well. Enjoy!

For more of my favorite appetizers, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Cook the bacon to crisp, remove, drain and set aside. To the bacon fat, add the chopped onion and cook until tender; toss in the tomato and cook for a couple more minutes. Remove, drain and set aside to cool. Stack basil, roll like a cigar and thinly chiffonade; set aside.

Reserve about 2 tablespoons of the cheese and set aside. In a small bowl, combine the bacon, onion and tomato mixture, the shredded cheese and the basil. Combine until well mixed; add mayonnaise and blend in.

Separate each biscuit into thirds, or halves or if you can't get three pieces easily, so that if you start with 8 biscuits, you have either 16 or 24 thin biscuits. Spray mini muffin pan with butter flavored non-stick spray and press biscuits into each tin. Spoon 1/2 to 1 tablespoon of filling into each biscuit, depending on how many you have. Sprinkle each biscuit top with just a bit of the reserved cheese.

Bake at 375 degrees F for about 12 to 15 minutes or until bubbly and golden brown. Cool for 5 minutes in the tin, remove and serve, warm or at room temperature.

Cook's Note: May substitute one can of well drained, diced tomatoes or Rotel diced tomatoes.

Lasagna Biscuit Cup Variation: Brown 1/4 cup each of onion and bell pepper in 1/2 tablespoon of cooking oil until tender; add 1 teaspoon of minced garlic and cook another minute. Add 1/4 pound each ground beef and Italian sausage and brown; pour off excess oil. Stir in 3/4 cup of pasta sauce and set aside to cool slightly. Mix together 1/2 cup of ricotta cheese, 1 tablespoon of Parmesan cheese, and 1/8 teaspoon each of Italian seasoning and dried parsley. Prepare cups as above, adding a pinch of the Mozzarella in each cup. Top with the meat sauce, ricotta blend, distribute the remaining cheese on top of each cup and bake as above.

Pizza Cup Variation: Prepare as above, except sprinkle a pinch of the cheese into the bottom of each biscuit cup, spoon pizza sauce on top and add desired, precooked toppings. Divide the remaining cheese among the cups and sprinkle the top lightly with Italian seasoning. Bake as above.

Sloppy Joe Biscuit Cup Variation: Brown 1/4 cup each of onion and bell pepper in 1/2 tablespoon of cooking oil until tender; add 1 teaspoon of minced garlic and cook another minute. Add to that 1 pound of ground beef and brown. Drain off all excess oil. Return to the skillet and add to that 1/4 cup of ketchup, 2 teaspoons of brown sugar, a dash of Worcestershire sauce and salt and pepper to taste. Let cool slightly. Prepare cups as above, except substitute cheddar cheese, sprinkling a pinch of the cheese into the bottom of each cup, divide the sloppy joe filling evenly among the cups and top equally with the remaining cheese. Bake as above.

Taco Biscuit Cup Variation: Brown 1/2 cup of onion in 1/2 tablespoon of cooking oil until tender; add 1 teaspoon of minced garlic and cook another minute. Add 1/2 pound ground beef and brown; pour off excess oil. Stir in 1/2 package of taco seasoning and 1/4 cup of water. Simmer until liquid reduces and mixture thickens. Prepare cups as above, except substitute cheddar cheese, sprinkling a pinch of the cheese into the bottom of each cup. Divide the taco filling evenly among the cups and top equally with the remaining cheese. Bake as above. Garnish with shredded lettuce, chopped tomato and additional cheese, if desired.

Breakfast Biscuit Cup Variation: Heat 1/2 cup of southern style, cubed frozen hash brown potatoes, or parcook 1 large baking potato, peeled and cubed. To that, add 2 large eggs beaten; heat, stirring regularly until eggs & potatoes are cooked though; set aside. In a separate skillet over medium heat, brown 1/2 pound of breakfast sausage. Sprinkle a tablespoon of flour into skillet; cook and stir for 2 minutes. Slowly stir in between 3/4 to 1 cup of milk until a thickened gravy is formed. Prepare cups as above, layering in a pinch of cheese, the potatoes and eggs and topping with the sausage gravy. Distribute the remaining cheese on top of each cup and bake as above. May also substitute cooked bacon for the sausage.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

This is a great recipe, I got mine from a friend years ago and make it quite a bit for parties/potlucks. You can use bacon bits as a short cut - the real bacon pieces, not the crunchy fake ones. The cups still come out yummy!

oooooooooohhhhhhhhhhhh, these sound so yummy, if i can keep the stinkin OOGLY tomato worms out of my maters, I'm going to have to make them. SURE hope i don't have to use canned! OR better yet, maybe i can get a bud to make them FOR ME!!! Blessings from Central MS.

If you use a basic southern biscuit recipes, you're gonna lose the flakiness from the flaky canned biscuits. Even though you're pulling apart the layers, the dough still bakes up with flaky layers. If you look at the picture of the cup cut open, you'll see what I mean. For homemade biscuit dough just be sure to roll them out very thin - almost like you're doing a dumpling really - because they are gonna puff up and thicken as they bake. I think the dough will end up a bit more dense than the commercial flaky biscuit dough, but it should still be good. Let us know!

update: did these both ways, well you are very right, the commerical flaky biscuit dough was much better than the homemade dough. but they still got ate, so not a lost there. I will use the can dough again and not do homemade. I did also use a french bread can dough and made them into little finger grab goodies, sliced the dough with a pizza cutter and ut the mix on top. you will have to make a boat kind of out of it but it works. Find a method that will work. Shape as a snowman for Christmas snackie party item or just for no reason @ all food. Have fun and enjoy!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

Quantcast

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.